Chocolate Chocolate Kiss Cookies
Soft, fudgy chocolate cookies rolled in powdered sugar and topped with a striped Hershey’s HUGS Kiss. A festive, double-chocolate twist on classic blossom cookies!
Foto: RecipeGirlBahan-bahan
- 2 cups miniature semisweet chocolate chips, (divided)
- 1 cup granulated white sugar
- 2 tablespoons salted butter, (at room temperature)
- 2 large egg whites, (at room temperature)
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup water
- ½ cup powdered sugar
- 42 Hersheys Kisses HUGS
Langkah-langkah
In a microwave, melt 1 cup of chocolate chips. Stir until smooth.
In a large bowl, use an electric mixer to beat the sugar and butter until crumbly, about 2 minutes. Beat in the egg whites and vanilla. Stir in the melted chocolate.
In another bowl, whisk together the flour, baking powder and salt; gradually add to the butter mixture alternately with the water. Stir in the remaining 1 cup of chocolate chips. Refrigerate, covered, until easy to handle- at least 2 hours.
Preheat the oven to 350℉. Line baking sheets with parchment paper. Place a smaller baking sheet in the freezer.
Shape the dough into 1-inch balls. Roll in powdered sugar. Place the balls 2-inches apart on the prepared baking sheets. Bake until set, 10 to 12 minutes. Remove cookies to the chilled baking sheet. Press a Kiss in the middle of each cookie. Then place the baking sheet back into the freezer to set the kisses so they don't melt.
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